Lemon Dessert Sauce
While this sauce makes a wonderful topping for angel food cake, it's also great as a glazed for roasted chicken with some thyme or rosemary...or swirled in to a homemade cheesecake.—Connie Jurvevich, Atmore, Alabama
Total TimePrep/Total Time: 25 min.
- 2 large eggs
- 3/4 cup sugar
- 2 tablespoons butter
- 1/2 cup lemon juice
- 1 tablespoon grated lemon zest
- Angel food or pound cake
- In the top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice and zest. Cook over simmering water for 10-12 minutes or until mixture reaches 160° and is thick enough to coat the back of a metal spoon. Refrigerate for up to 1 week. Serve chilled over the cake.